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Boil a large pot of salted water and cook the pappardelle according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).
Add sliced chicken, salt, black pepper, red pepper flakes, cayenne pepper and Italian seasoning. Cook for 5-6 minutes until golden brown and cooked through.
Stir in lemon zest and lemon juice, tossing to coat. Remove chicken from the pan and set aside.
In the same skillet, melt butter and olive oil over medium heat. Add garlic and sauté until fragrant.
Pour in the heavy cream (or reserved pasta water) and stir to combine.
Add lemon zest, lemon juice, salt, black pepper, and red pepper flakes. Let simmer for 2 minutes.
Stir in Parmesan cheese and mix until creamy and smooth.
Add the cooked pappardelle and chicken back into the pan, tossing everything together to coat in the lemon sauce.
If needed, add a splash of reserved pasta water for extra creaminess.
Garnish with fresh parsley or basil and serve with extra Parmesan and lemon wedges.